Basic Pancakes

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These easy pancakes are so versatile and quick to make with this foolproof recipe taking just 7 minutes. Keep it classic with a sprinkling of sugar and lemon or alternatively you top with your favourite sweet or savoury flavour combinations.

Method

Mix the flour, salt, eggs and milk to form a batter. Ideally leave to stand for 30 minutes.

120g
Plain White Flour

Pinch of
Salt

2
Egg(s) (Free Range)

300ml
Milk (Whole)

Grease an 18cm/7 inch pan with butter lightly. Spoon 2 tablespoon of batter in a heated pan for each pancake and swirl the pan so that the batter covers the pan. Cook for 1 minute each side.

Transfer to a plate and keep warm while you cook the remaining pancakes.

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Ingredients

For the Pancakes

120g
Plain White Flour

Pinch of
Salt

2
Egg(s) (Free Range)

300ml
Milk (Whole)

For the Topping

25g
Butter (Unsalted)

2 tbsp
Unrefined Golden Caster Sugar (We Like Billington's)

This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.

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